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22gal Labatt 50 V2 Sept 5 2025
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Blonde Ale
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22 Gallons |
1.046 |
1.008 |
4.95 |
19.84 |
4.71 °L
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2.9K |
2 |
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| Boil
Size: 24.32 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 1.335 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/9/2018 3:28 PM |
| Notes: |
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Smoked Cherry Ale
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American Pale Ale
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5.5 Gallons |
1.065 |
1.021 |
5.69 |
33.59 |
6.12 °L
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2.9K |
1 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/2/2015 11:58 AM |
| Notes: smoked malt is a cherry wood smoked malt by briess |
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Taras Boulba De La Senne Hoppy Blonde
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Belgian Pale Ale
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6 Gallons |
1.041 |
1.008 |
4.34 |
49.43 |
2.38 °L
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2.9K |
0 |
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| Boil
Size: 9 Gallons |
Boil Time: 90 |
Boil Gravity: 1.027 |
Efficiency: 78 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/15/2019 7:12 PM |
Notes: From the brewer:
54 IBUs
Mash at 45-62-72-78°C. Hop pellets rather than cones, 95% of the hops used are German or Slovenian. Yvan : "Tettnanger and Saaz stand for the bulk, and beyond them, we primarily use Savinjski Golding and Hallertau Hersbrucker".
Collect wort at 21-22°C; weak beers are allowed up to 26°C to encourage esters, strong beers up to 24°C to minimise fusels. 5-6 days in fermenter and 14-15 days in secondary at 23°C
It has a wholly unique flavor: a bright lemon stiffened by minerally hard water up front, then a slow evolution into a dry herbal finish....The beer may be hop-heavy (in addition to bittering additions, Senne dry-hops Taras Boulba)....“It’s a yeast we’ve chosen carefully for the subtle, mellow esters it gives. We enhance them using very flat fermenters we designed ourselves.” He points out that the bitterness comes from the hops, not phenolics, but I’d emphasize all the heavy lifting the yeast does in other ways. Esters up front accent the lemony hopping and create the spritz that buoys this beer. In Taras Boulba, the way those esters work with the bitterness, the way their aromas harmonize with the citrusy hops, are what tie the beer together.
From Northern Brewer on Homebrewtalk.com
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Barleywine #1
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English Barleywine
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15 Litres |
29.734 |
7.441 |
12.92 |
35.82 |
21.56 °L
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2.9K |
3 |
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Author:
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Fokinski1
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| Boil
Size: 27 Litres |
Boil Time: 120 |
Boil Gravity: 17.3 |
Efficiency: 62 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: co2 |
Priming Amount: 0.54 bar |
Creation
Date: 2/20/2015 2:32 PM |
| Notes: |
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Blackberry Wheat Ale
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Specialty Fruit Beer
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23 Litres |
1.052 |
1.012 |
5.27 |
27.77 |
6.11 °L
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2.9K |
0 |
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| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/20/2018 2:38 PM |
| Notes: Add Blackberries to secondary fermenter as you rack the beer. This should help prevent contamination from the blackberries as they will have possible yeast/bacteria on them. I suggest freezing the blackberries beforehand for better juice extraction. If possible wash them before this to reduce any bacteria/yeast that may be present. spraying the fruit with properly diluted star san may also aid in this prevention. Note that contamination in a fruit beer is always a possibility, we will just try and minimize that risk as much as possible. |
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Imperial Pumpkin Creme Brule Stout
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Holiday/Winter Special Spiced Beer
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5.5 Gallons |
1.083 |
1.024 |
7.83 |
130.83 |
28.92 °L
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2.9K |
3 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/18/2012 1:48 AM |
| Notes: Added 1/2tsp of all nutmeg,clove,allspice,Orange peel, and 2 cinnamon sticks to last 10min..one week in carboy now. Just waiting.. alright I tasted it 1 month in secondary then legged fkegged month. Wow... Had a buddy(beer judge) asked what style. He said it reminds him off pumpkin and cremebrulle. That's what I wanted. It would be awesome if I had used pumpkins instead off butternut. Maybe half half would be good. It tqsted buttery but didn't have the pumpkin taste. I still love it though. Very rich. Hops are very high in bu. But it doesn't over power it. Very good |
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Rye Blonde Ale
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Blonde Ale
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5.5 Gallons |
1.054 |
1.013 |
5.28 |
27.59 |
5.98 °L
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2.9K |
0 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/27/2015 11:05 PM |
| Notes: |
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Mosaic Rye IPA
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Specialty IPA: Rye IPA
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5 Gallons |
1.063 |
1.015 |
6.31 |
66.74 |
5.61 °L
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2.9K |
0 |
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| Boil
Size: 6 Gallons |
Boil Time: 105 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/31/2020 8:37 AM |
| Notes: |
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Brulosopher's Best Blonde Ale
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Blonde Ale
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2.75 Gallons |
1.045 |
1.01 |
4.55 |
27.52 |
4.35 °L
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2.9K |
1 |
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| Boil
Size: 4.65 Gallons |
Boil Time: 60 |
Boil Gravity: 1.027 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19.4 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/9/2019 11:05 PM |
Notes: – Mash at 150°F for 60 minutes (3.75 gallons)
– Sparge with 170°F water (5 gallons)
– Chill to 56°F prior to pitching yeast starter
– Ferment at 58°F for 4-5 days then ramp up to 65° over the next few days
– Cold crash for 48+ hours after FG is stable (10-14 days)
– Package, carbonate, enjoy! |
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South African IPA
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English IPA
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20 Litres |
1.056 |
1.014 |
5.46 |
40.67 |
10.59 °L
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2.9K |
1 |
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Author:
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kungenglund
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| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 58 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/26/2015 3:53 PM |
| Notes: |
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Huell Melon IPA
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American IPA
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22 Litres |
1.062 |
1.01 |
6.73 |
45.03 |
6.89 °L
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2.9K |
1 |
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| Boil
Size: 35 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: Sugar |
Priming Amount: 140 |
Creation
Date: 5/15/2018 7:49 AM |
| Notes: |
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Lichenhainer - Sour Smoked Wheat
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Other Smoked Beer
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11 Gallons |
1.046 |
1.009 |
4.88 |
11.38 |
3.75 °L
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2.9K |
0 |
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| Boil
Size: 13 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/19/2012 12:16 AM |
| Notes: Ferment in split batches. 5 gallons in 70-75 range with lacto culture. 5 gallons at alt temp - 58. Then blend....or mixed ferment at 70 would produce less sourness. |
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5 Gallon Brown
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American Brown Ale
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4 Gallons |
1.057 |
1.011 |
6.02 |
39.63 |
30.77 °L
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2.9K |
0 |
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| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 50 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/29/2017 2:35 PM |
| Notes: |
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Hobgoblin Clone [cold Steep Dark Grain]
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Northern English Brown
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22 Litres |
1.06 |
1.015 |
5.81 |
28.41 |
20.17 °L
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2.9K |
1 |
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| Boil
Size: 26.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 80 |
Mash Thickness: 3.64 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/31/2015 11:31 AM |
| Notes: |
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Pecan Pie Porter
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Baltic Porter
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5.5 Gallons |
1.061 |
1.012 |
6.5 |
63.47 |
43.6 °L
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2.9K |
0 |
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| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 52 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/20/2016 7:21 PM |
| Notes: |
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Fresh Hop Pale Ale
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American Pale Ale
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5.5 Gallons |
1.052 |
1.016 |
4.72 |
195.98 |
11.13 °L
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2.9K |
0 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/13/2015 12:04 AM |
| Notes: |
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El Dorado Single Hop NEIPA
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American IPA
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5.5 Gallons |
1.059 |
1.02 |
5.15 |
40.65 |
5.47 °L
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2.9K |
1 |
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/14/2019 1:10 AM |
Notes: Brewed 02/16/19.
Mashed in at 155 f for roughly 60 minutes with a batch sparge at 170 f for 15 minutes. Boiled for about 45 minutes just to lower volume and raise abv and then started hop additions.
Cooled to 65 f and pitched yeast. Fermented at 62 f. Very active fermentation after 12 hours. Dry hopped 3 days in when high Krausen started to fade. Let sit for a few more days then raised temp to 66 f on day 7 and did second dry hop addition. Main Fermentation had stopped at this point and FG had pretty much been reached at this point. Let sit in carboy for about 4 more days and then decided to keg. Primary fermentation for roughly 2 weeks then straight to keg. FG was 1.014 and ended up lower then expected.
Upon kegging slight hop bite was apparent and flavor/aroma was lacking. Tasted slightly.. flavorless?
After waiting a couple more days in keg this beer developed and rounded out as a whole. Completely different beer then when first kegged. Very hazy and juicy. Very sessionable beer and could crush a bunch of these back. Sitting at 5.6 percent. I would definitely brew this again and for sure loved the idea of a single hop ipa idea to really capture the hop flavors from just one hop. This is a great hop with flavors and aromas of pear mango pineapple and stone fruit.
The only change I would make to this beer is I would raise the fermentation temp up slightly to really boost the fruity flavor of this beer, but that could just be me trying to change something that is already great. besides that small change it has turned out excellent. |
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Corona Clone
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International Pale Lager
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5 Gallons |
1.043 |
1.007 |
4.81 |
20.36 |
2.5 °L
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2.9K |
13 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.029 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/3/2019 11:24 PM |
| Notes: |
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Amber Alert
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American Amber Ale
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7 Gallons |
1.063 |
1.014 |
6.44 |
35.4 |
17.59 °L
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2.9K |
2 |
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| Boil
Size: 8.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 80 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/5/2017 12:44 PM |
| Notes: |
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Chili Blonde
|
Blonde Ale
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38 Litres |
1.042 |
1.007 |
4.56 |
21.65 |
4.55 °L
|
2.9K |
1 |
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| Boil
Size: 42 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/26/2017 11:19 PM |
Notes: This is not my own recipe, but taken from homebrewtalk.com member Biermuncher
14 days primary, then bottle / keg @ ~2.4 vol Co2 |
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